Prep: 15 Mins Cook: 30 Mins
Rice and tasty, tender vegetables make the centerpiece of these savory stuffed peppers. Seasoned with Garden Salsa and finished with a 4-cheese Mexican blend this corn-flecked rice filling makes these peppersdelicioso!
Mexican-Style Stuffed Peppers
Ingredients
- 8 medium green bell peppers, halved and seeded
- 3 cups cooked long-grain white rice
- 1 package (10-oz.) frozen peas and carrots
- 1 cup whole kernel corn
- 1/2 cup chopped green onions
- 1 3/4 cup ORTEGA Salsa - Homestyle Recipe (Mild), divided
- 1 1/2 cup 4 cheese Mexican blend, divided
Directions
PREHEAT oven to 375°F.
PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.
COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13x9x2-inch baking dish; top with remaining salsa and cheese.
BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
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PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.
COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13x9x2-inch baking dish; top with remaining salsa and cheese.
BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
